Stuffed Courgette Flowers


So, I remember first eating these in Hugo’s restaurant in Houston. Take the flowers of a courgette stuff with cream and herbs then deep fry in batter – who thought that one up?  I’m glad that they did, and it really is an easy dish to make.

Better still, they are only around in the early part of the year and look as spectacular as they taste.


  • 8 courgette flowers
  • 300g (10½oz) ricotta, preferably fresh
  • 4 tbsp grated parmesan
  • about 10g (¼oz) chives, chopped
  • 1 egg, lightly beaten
  • generous grating of nutmeg
  • 100g (3½oz) plain flour
  • 50g (1¾oz) cornflour
  • 1 tbsp baking powder
  • 250ml (9fl oz) lager [I use Meantime]
  • 25ml (1fl oz) olive oil
  • sunflower oil, for deep-frying
  • wedges of lemon, to serve



  1. Leave the stem on the flowers (but trim the base where it was attached to the plant); then carefully open the flower trumpet by simply untwisting then. Take out the stamen.
  2. Mix the ricotta with the parmesan, chives, egg, nutmeg and plenty of salt and pepper
  3. Make the batter: mix the flour, cornflour and baking powder  and gradually add the beer, whisking and then the olive oil. Season with salt.
  4. To stuff the flowers: gently place two or more teaspoons of the ricotta mixture down into the trumpet of each flower [you can also use a piping bag with is much easier]. Close the flower  and give it a little twist at the top.
  5. Heat about 8cm (3in) oil in a saucepan to 190°C/375°F. Keep the heat at a steady temperature.
  6. Quickly dip the first flower in the batter, letting any excess drip off. Carefully lay it in the oil, flower tip first. Repeat. Cook on one side, then turn over and cook on the other. They should be golden brown – it takes two and a half to three minutes in all.Immediately put the flowers on the kitchen paper and sprinkle with sea salt.
  7. Cook all the courgettes and serve straight away with wedges of lemon.


About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
This entry was posted in Appetiser, FIRST COURSE, Side Dishes, Starter, Uncategorized, Vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

One Response to Stuffed Courgette Flowers

  1. Such an amazing idea ….cooking at zero degree !
    Great stuff looking forward to it !


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